Tell about your favourite dish, paste a picture of it, write why you like
it most? And share its recipe.
Answers
Explanation:
My favourite dish Is Chicken Biryani.....Hope this helps
Answer:
The trouble with trying to say a dish is your favourite is that you then remember how good some other dish is. So let’s just say I have a lot of favourite dishes. And here is one I don’t see getting a mention on Quora. It’s a classic Keema Mattar which is essentially mince-meat and peas, something even non-Indians can relate to.
The best Keema Mattar I ever tasted was when I was working in Derby (England) and visited the Pakistani Community Centre during the luncheon for older members of the Pakistani community. The food was delicious and reminded me of my mother’s version of the dish. (For some unknown reason she stopped cooking it by the time I was coming to the end of my teen years.
Classic Keema Mattar
Ingredients
1kg mutton mince
150ml oil
4 onions, sliced/diced
4 bay leaves
4 cardamom
3 – 4 cinnamon sticks
2 star anise petals
2 tsp ginger
2 tsp garlic
1.5 – 2 tsp salt (adjust to your preference)
1 tsp turmeric powder
1.5 tsp chilli powder
1 tsp coriander powder
1.5 tsp cumin powder
2 tsp mixed curry powder
1 tbsp dried fenugreek leaves (methi leaves)
1 pint of water (for the final boil)
1 cup of frozen peas
Method
In a saucepan, heat 150ml of oil.
To the hot oil add all the whole spices; 4 bay leaves, 4 cardamom pods, 3 - 4 cinnamon sticks and 2 star anise petals.
Once the spices have released their aromas, add the sliced onions, 2 tsp of minced garlic, 2 tsp of minced ginger and 1.5 - 2 tsp of salt.
Mix, then cover the saucepan and leave to cook over a low - medium flame for about 8 - 10 minutes, till the onions become translucent and golden in colour.
Now add the mince and cook over a high heat, stirring continuously to prevent clumps forming.
Once the mince looks brown all over, cover the saucepan again and let it cook for a further 5 - 8 minutes.
The mince may look dry at this stage, that's fine, as soon ground spices will be added and too much liquid in the pan, will not to allow the spices to fry properly.
Add 1 tsp turmeric powder, 1.5 tsp chilli powder, 1 tsp coriander powder, 1.5 tsp cumin powder, 1 tsp garam masala and 1 tbsp of dried fenugreek leaves.
Allow to fry for a 8 - 10 minutes over a medium flame.
Now add 1 pint of cold water and bring to the boil.
Add 1 cup of frozen peas.
Boil for 8 - 10 minutes over a high heat, then simmer gently for 5 more minutes.
When the peas are cooked and the gravy has thickened a little, the Keema Matar is complete.
Garnish with chopped coriander leaves.
Serve with plain boiled basmati rice or some chapattis or naan.
For a practical demonstration see the video (in English) below.
